Recipe courtesy of Karen Tack for Food Network Kitchen

Ice Cream Sandwich Footballs

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 18 ice cream sandwich footballs
Store-bought chocolate shell topping makes it a cinch to coat these homemade ice cream sandwiches.



  1. Split the pound cake horizontally into 1/3-inch-thick slices. Cut out 18 footballs using a 3 1/2-inch football-shaped cookie cutter; arrange on a parchment-lined baking sheet.
  2. Cut the carton off the ice cream (make sure it’s frozen solid!) and place it on its side; cut crosswise into 1/2-inch-thick rounds. Cut out 9 footballs from the ice cream using the same cookie cutter. Quickly sandwich in between 2 pound cake pieces and freeze at least 2 hours.
  3. Place the sandwiches on a rack set over a baking sheet and pour chocolate shell topping over them. Freeze until set, then pipe on laces and stripes using vanilla frosting. Return to the freezer until ready to serve.